So apparently I have a summer job… at a truck stop washing dishes.
I say truck stop because ever since the HH bought that Blackstone Griddle it’s been non-stop trucker food here at Casa de Butterfield. The HH is now the head chef and I have been demoted promoted to dishwashing duty {wahooo!}.
If we both aren’t carted off to the hospital for clogged arteries by the end of the month it will be a miracle. The grease pan thing is already an inch high and it’s only been like 5 days since he got the thing.
How that’s even possible, I have no idea.
I thought last night was supposed to be fried rice night, but apparently I was wrong. I came in from gardening to find my husband making pancake batter. From scratch.
This from the guy who for the first 25 years of our marriage made 2 things and 2 things only. Chicken soup {excellent} and Johnsonville brauts simmered in beer that was later added to pasta sauce {just thinking about it still makes me gag}. And when he did cook, it was only like once or twice a year.
So to see him making pancakes from scratch was like a really, really big deal.
He found a recipe for lemon blueberry pancakes in the little recipe booklet that came with the griddle and well…. basically they were a dud.
But he wasn’t detoured.
He broke out the Power Cakes mix and used that instead {we had used the last of our favorite Krusteaz Pancake mix over the weekend}. Costco had a deal on the Power Cakes mix a while back and so we bought a box.
And while the Power Cakes were fine, they weren’t the best pancakes we’ve ever had. To us, Power Cakes are more of the I wear wool socks, go for long hikes and play frisbee with my dog kind of pancakes…
While the Krusteaz pancakes are more like a Saturday morning community pancake breakfast put on by the Lion’s Club where you get a sausage on your plate and maybe a small cup of orange juice for five bucks.
Have I told you we’re getting old, and we don’t watch TV anymore and this is the kind of thing we talk about at the dinner table now? Contemplating what a good pancake should taste like.
Fluffy, a little bit sweet, as big as your hand and loaded with maple syrup… that’s my kind of pancake.
I suppose it’s all what you’re used to.
But what about you? Do you like your pancakes more on the hearty or sweet side? Do you have a favorite brand of pancake mix or do you make them from scratch?
Curious minds… we want to know.
~Mavis
Tracy says
Pancakes in our house are from scratch, light and fluffy and slightly sweet.
Jeni says
Made from scratch:
https://www.tasteofhome.com/recipes/buttermilk-pecan-pancakes/
I add pecans, blueberries, choc chips, etc., once I’ve poured the batter in the pan
since we all like different toppings.
Light, fluffy, the best IMHO 🙂
Diana says
World’s best pancakes: Ruth Reichl’s recipe
Tracey says
We’re a crepe kinda family. Thin and lacy and sprinkled with sugar and lemon or orange juice. What can I say, my DH is a Brit. Tradition runs hard
Dee says
Yeah, I’m living in Europe, we often prefer the thinner kinds. Also you can fill them with hearty or sweet stuff. The old classic Nutella filling comes to mind
Trava says
Pancakes at our house are an evening dinner staple at least once a week…who has time in the morning with varied schedules during the week and on weekends, I work Saturdays and we sleep in then hurry for church on Sunday! When we do eat pancakes, I’m with you (!) Krusteaz all the way!
Alice says
I have a wonderful homemade pancake batter recipe with no extra fat and they also make wonderful waffles. They are not sweet but you can add sweetener and vanilla and will be delicious. Now I want pancakes.
Marti says
Definitely have to be from scratch–really dislike any kind of mixes–too many preservatives in them. Homemade buttermilk ones–light and fluffy–not too sweet. That’s what the toppings are for.
Karen B says
I’ve been making pancakes from scratch the last few years. So much better than the boxed types. I sometimes makes up a few batches of the dried ingredients and package them in individual ziploc bags. We just have to add the liquid ingredients when the urge for pancakes hits!
Heather Bartlett says
As a Wisconsin girl who grew up on Johnsonville brats I have to ask. Does he know that beer brats in pasta would be considered sacrilege in these parts? I mean any kind of sausage in pasta sounds good to me, but that one is new to me:)
Linda says
Homemade buttermilk pancakes for us. You just have to keep working on getting them just the way you like. Fluffy, not too sweet. Enjoy your griddle.
StephanieZ says
Belgian yeast waffles King Arthur flour recipe:
https://www.kingarthurbaking.com/recipes/belgian-style-yeast-waffles-recipe
and we make our own sausages (7 types) with real maple syrup and berries from the garden.
Elle says
scratch for sure. Buckwheat!
1c buttermilk, mix in 1c oats (not quick oat) Let stand 10-30 minutes.
Beat in 2 eggs Add 1/2tsp vanilla (if you like that flavor).
1/2tsp bkg soda, 1 1/2tsp bkg powder, 1/2c buckwheat flour, 1/2c whole wheat flour and as much cinnamon as you love- 1-3tsp
Mix in dry ingredients and you’re ready to go!
Love these hearty pancakes and they freeze well!
Jan Walker says
Oh, Elle, those sound awesome!! Thank you so much for posting your recipe!
I already copied it down & it will get used as soon as it gets cool…pancakes in summer tend to stop activity right after breakfast!!
I’m a ‘scratch’ cook, have never used any premade mixes (well, I do use Bisquick or Jiffy Mix for the dry part)…my Mom always called the first pancake the “sweat cake”…no idea why!! No dog so it generally was left on bottom of stack & either it got tossed, or someone grabbed it because you don’t waste food!! haha
And Buckwheat cakes were my Dad’s favorite, too….I’m jonesing for them right now…but gotta use that willpower until weather cools down!! Oh yeah, Cracker Barrel pancakes (anything they make, really) are the only substitute for homemade… 🙂
Debbie says
Krusteaz is our favorite we add applesauce & cinnamon to the batter – delicious!
Debi says
I prefer the puffy oven pancakes. I add fresh fruit once done.
Wynne says
If you’re going to get a mix, Krusteaz is definitely the best.
I’m a wool-socks woman and prefer homemade. The Fannie Farmer cookbook has a solid recipe for “griddlecakes” that tastes good even eaten cold without syrup. I defy you to achieve that result with a bland mix! I think the base recipe is too thick so I tend to double the milk (I know that sounds crazy) and sub in some whole wheat flour and whatever else seems good.
Second the homemade sausage. I tried it for the first time last month and it was ah-mazing.
Ashley Bananas says
Homemade sour milk pancakes.
Pam says
My favorite pancakes are Cracker Barrels, I even like them without syrup….during covid, I bought their mix, still great, cooked in butter.
Vicki says
I love Cracker Barrel pancakes. One of my favorites.
Rebecca Anne says
I definitely agree. My favorite box mix ever, is definitely Cracker Barrel! Delicious.
Athena says
From scratch using the better homes and garden wedding cookbook with the substitution for not using buttermilk are by far the very best pancakes I’ve ever made. I have even mixed it up as ready made mix to use whenever we want pancakes.
Jenny says
We tend to only use Kodiak mix nowadays, but good old Betty Crocker has never let me down for pancakes from scratch! If I have old bananas to use up those get mashed up and put in the mix!
Deanna Lee Allen says
I make a big batch of Krusteaz clone mix, put in mason jars, and store in the freezer keeping one jar out for use since it has so many more uses than just pancake
Jamie says
Ours also are from scratch. Oat flour, eggs, milk (or buttermilk), salt, and a bit of sugar. Simple, fast, and tastes good the next day straight from the fridge.
KC says
Favorite: fluffy, thick buttermilk pancakes (no substitutions for the buttermilk – yes, the substitutions work fine for making things rise, but no, they do not have the same flavor as buttermilk does).
Acceptable: basically any: I’ll take ’em. 🙂
Lauralli says
I agree that pretty much any pancake is acceptable!
My very favorite is a carrot cake multigrain pancake and I’m not even a wool sock wearer! 🙂
Sluggy says
Go up to Dysart’s truck stop in Bangor. They make a pancake bigger than the plate they serve it on. I dare you to eat that one! lol
Mavis Butterfield says
And they give seconds apparently… you just have to ask. Nice! I am adding it to my list. 🙂 Thanks.
Lisa says
Their pie is quite tasty as well. My son goes to Orono and brings his mama a pie when he comes home for breaks.
Jamie says
From scratch fluffy and tall pancakes are my favorite. My son likes the Kodak mix, but it’s not my favorite, so I like to mix it with a boxed mix, so you get the best of both mix worlds.
Jenny says
Found this when the daughter went vegan. Use almond milk as the non-dairy milk and makes the best pancakes we’ve had. Waaay better than power cakes:
https://tasty.co/recipe/the-fluffiest-vegan-pancakes
Jenny says
Oops. Should have mentioned that we substitute white vinegar instead of apple cider vinegar in the began pancake recipe.
debbie in alaska says
I use the saying “test pancake” all the time to explain the first time you try something and it’s a throw away. So this post made me chuckle Also I kind of want that griddle!
Lisa says
I love me some Stone wall kitchen pancakes. The mix is expensive but can be purchased as Scamaford. Melt in your mouth delicious.
Kippy says
Crepes or pancakes from scratch here. There is a rule passed down from my mother that the first pancake is The Dog Pancake. It is the law that the dog and maybe if dog permits, the cats, get that first pancake. Pancake quality is judged by how rapidly aforementioned dog and cats eat up bits of that pancake.
Michelle says
Crepes or German Pancakes in our house. My husband is fantastic at crepe making.. He even makes a layered crepe cake. We will make sausage and cheese waffles occasionally too.
Lynda says
I need butter on those hot pancakes… real butter. And then maple syrup on top!
Linda says
After reading this post & comments, I’m craving pancakes! Ha!!! We mainly do homemade & your oatmeal waffle recipe you posted a few years ago is our absolute favorite waffle recipe. I double it, like you suggested & toast them during the week. They’re great…& just might be what we eat for supper tonight.
Nanci Fitschen says
Homemade, thin, buttermilk pancakes that have no sugar in them. Butter and real maple syrup or butter and homemade black cap jam. YUM!!!
Cecile says
You need to get HH a bbq mat for the deck! It’s a black mat that the grease and other spills go on to so the grease doesn’t discolour your deck! My Hubs family use to own two restaurants, he says your HH had too much oil on the griddle and it wasn’t hot enough when he made the first batch! One line chef to another! 😉
Rj says
While hubby is perfecting his pancakes, you might enjoy this book that is a fabulous read involving coastal Maine…… It’s called Haven Point by Virginia Hume!
Ramona says
I have always made the feather light pancake recipe from an old Better Homes and Gardens cookbook. After seeing when Mavis had a photo of Kodiak pancake mix I bought some. It is ok but more of a dense pancake. When I moved to Idaho my husband found a local restaurant where many of the ranchers, farmers and others go. They have the best pancakes I’ve ever had. Yes the pancake was bigger than a dinner plate. Only wish they had REAL maple syrup.
mkmitch says
Always homemade, and I’ve never quantified it like this before, but I’m definitely a hearty textured pancake person, but my kids I think would much prefer the Krusteaz mix, ha! I love the blueberry cornmeal pancakes from my BHG cookbook – and that’s one that has good texture for me but is still fluffy for them, so that’s our primary go to. I found a multigrain backpacking pancake recipe a few years ago that I thought was absolutely magical, the kids thought was mediocre … I may make that again soon just for kicks 🙂
Laura says
We like from scratch pancakes here. When my kids were little the leftover pancakes were made into pancake sandwiches. Peanut butter and honey on two pancakes. They loved them.
Zadu says
I hear you about the pancakes. You guys definitely aren’t, “I wear wool socks, go for long hikes and play frisbee with my dog” people – you seem more like “I don’t wear socks, work in my garden for hours on end, and post pictures of my dog” people. Don’t ever lower your standards!
Or at least don’t ever stop posting pictures of your dog… 🙂
Pj Truman says
I was nearly in tears with laughter reading today’s post! The struggle is apparently really funny. My husband enjoyed the Blackstone saga too. He cooks and dies the dishes, so i’m Lucky and spoiled.
Corncakes from scratch or light & fluffy regular pancakes from scratch. I haven’t found a box mix that does it for me.
Linda Practical Parsimony says
Scratch and not sweet but with lots of real maple syrup or jelly.
Julie B says
I’m totally a Krusteaz gal. I never liked pancakes till I got married and I still don’t love them. I’ve tried so many recipes and never felt there was a big enough difference to make them from scratch.
Karin Heins says
Homemade! But we are from Holland so it’s the plate size pancakes here.
The easiest recipe for about 4 thin pancakes is 1 mug of flour, 1 mug of milk ( any kind will do), 1 egg and a pinch of salt. Whisk it and you are ready. It is so easy that even my kids add it when they were in school.
Tracy says
For me, pancakes are best when very light, very slightly sweet, not too fluffy (you want them to hold up under the butter and waves of real maple syrup…), but definitely not “hearty”. I also like them fairly smaller, just a bit larger than one’s palm, so the crisp-edge-to-light-interior ratio is balanced. Three at a time on the plate, and seconds are typical! I also like them plain, without fruit or chocolate chips, etc. added into the batter. Fruit can be scattered on top when plated…but they’re best plain, with a side of crispy bacon to balance the maple syrup.
Jennifer says
Hearty with things like oatmeal and whole grains with real maple syrup and butter❤️
Annette says
Suggestions from my husband who does the cooking on our Blackstone:
. The griddle was too hot. That’s what killed the first batch of pancakes.
. Once your griddle is well seasoned, you won’t have to use so much oil/butter.
. Next breakfast food meal that you plan to have, cook the bacon or sausage first which will provide plenty of non-stick liquid for cooking the rest of the meal.
Rosaleen says
Pancakes? Rare here. Low carb only. I look at a carb and pack on pounds, while hubby is diabetic, controlled via diet. So, pancakes are made from scratch with a coconut flour plus other low carb ones. I might use real maple syrup on rate occasion, sugar-free the rest of the time.
Rosaleen says
May I mention that autocorrect STINKS?
Hp says
I lost my gallbladder to buttermilk pancakes 🙂 We do from scratch at least once a week. My oldest (when he was 2) wanted them for every meal while I was waiting gallbladder eviction. Despite them being the thing that prompted the attack that did me in, I complied since no one wanted to follow my no-fat diet. We now have them with bacon (and I only eat one) because I can have fat again!